Why Flourless?
One thing I love about most flourless desserts we do on Fit Foodie Finds is that they are nut butter-based with a little bit of coconut flour. This creates an extremely gooey texture and delicious flavor. We also chose to go flourless for this dessert because it minimizes the number of processed ingredients used. The other essential flourless ingredient we use is eggs. These guys not only add protein to this blondie recipe but they also help make them slightly cakey. All in all, we went flourless so that we could use whole ingredients, with the best nutrition possible!ÂOther Ingredients Needed
- brown sugar (or coconut sugar)
- baking soda
- vanilla
- chocolate chips
- sea salt
Baking Tips
Spray Pan: we recommend ALWAYs spraying your baking pan with cooking spray before transferring the batter. Alternatively, you can use parchment paper. Pan Size vs. Bake Time: this recipe calls for an 8-inch x 8-inch pan. If you use a pan with different dimensions, you’ll have to adjust your baking time. For example, if you use a 9-inch x 9-inch pan, you need to bake your blondies for slightly less time. Let Cool: Our #1 rule for baked goods is to always let them cool completely before slicing! I can’t tell you how many times I’ve made this mistake, but if you slice too early, they will get crumbly and not be as pretty!How do you know when blondies are done?
You know when your blondies bars are done when they start to turn golden brown on the edges. Toothpick test: You can also do a toothpick test in the center of your blondies. Insert the toothpick into the blondies and immediately remove it. If the batter is not wet or sticking, your blondies are done!How do I store blondies?
Store blondies in an airtight container in the refrigerator for best results. They should last up to 5 days. You can also store them in a cool, dark place on your countertop.Can I freeze blondies?
Blondies are a great dessert to freeze! Place your sliced blondies on a baking sheet and then place in the freezer. Freeze for 30 minutes before transferring into a freezer-safe, gallon-size bag. Remove as much air as possible and seal. Freeze for up to 3 months.More Dessert Bars
- Oatmeal Peanut Butter Cookie Bars
- Healthy Carmelita Bars
- Strawberry Oatmeal Bars
- Banana Oatmeal Bars
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Flourless Blondie Recipe
Ingredients
Wet Ingredients
- 1 cup all-natural creamy cashew butter we use Trader Joe’s salted*
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- â…” cups light brown sugar or coconut sugar
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup dark chocolate chips + more for topping
- coarse seas salt for topping
Instructions
- Preheat oven to 350ºF and spray an 8-inch x 8-inch baking dish with nonstick cooking spray.
- Place all ingredients into a large mixing bowl and use a wooden spoon to mix. The consistency should be a little thinner than chocolate chip cookie dough.
- Transfer batter into your baking pan and use a spatula to spread it out so that it’s even.
- Sprinkle on more chocolate chips if desired.
- Bake at 350ºF for 16-19 minutes or until the sides begin to brown.
- Let cool for at least 20 minutes and then sprinkle on sea salt, if desired, and slice into squares.
Tips & Notes
- cashew butter: make sure that your cashew butter is drippy. Option to sub for almond butter.
- This recipe along with the photos was updated on September 28, 2019.
This was SO GOOD and I did not expect them to be so amazing. I feel like i’m cheating but literally no flour and this freedom is amazing. I added white chocolate chips and m&Ms along with the chocolate chips, so amazing, thanks yall!
Great recipe.Love your Blonde. It took longer cooking time for me,about 25 minutes & they’re delicious. Thank you.
These look amazing! Thanks for sharing!
Hi! Would I be able to make these with oat flour? If so, what would be an accurate sub for the coconut flour? Thank you so much!
Hey Lisa! We haven’t tested this with a grain flour, so unfortunately I can’t say! I wouldn’t want you to waste ingredients, though.